公开(公告)号：WO2007038745A1

公开(公告)日：2007-04-05

申请号：PCT/US2006/038068

申请日：2006-09-28

Applicant: HERCULES INCORPORATED ,  CASH, Mary, Jean ,  ERAZO-MAJEWICZ, Paquita ,  POLITIS, Jeffrey, K.

Inventor： CASH, Mary, Jean ,  ERAZO-MAJEWICZ, Paquita ,  POLITIS, Jeffrey, K.

IPC: A23L1/19 ,  A23C13/12

CPC classification number: A23C13/12 ,  A23C13/14 ,  A23C2210/30 ,  A23L9/22 ,  A23V2002/00 ,  A23V2250/51086 ,  A23V2250/5036 ,  A23V2250/51088 ,  A23V2250/51082 ,  A23V2250/54246 ,  A23V2250/192 ,  A23V2250/182

Abstract: [0001] This invention is directed toward cream compositions containing hydroxypropyl methylcellulose (HPMC), hydroxypropyl cellulose (HPC), methyl hydroxyethyl cellulose(MHEC), methyl cellulose (MC) or ethyl cellulose (EC), and their blends with water-soluble or water-swellable hydrocolloids. The cream compositions are useful in both dairy and non-dairy product compositions. The cream composition can be subjected to thermal processing to produce packaged products which are shelf-stable. The cream compositions are also useful in producing whipped compositions which exhibit a desirable appearance and amount of overrun.

Abstract translation: 本发明涉及含有羟丙基甲基纤维素（HPMC），羟丙基纤维素（HPC），甲基羟乙基纤维素（MHEC），甲基纤维素（MC）或乙基纤维素（EC））及其与水溶性或 水溶胀水胶体。 奶油组合物可用于乳制品和非乳制品组合物中。 奶油组合物可以进行热处理以产生保持稳定的包装产品。 奶油组合物也可用于生产具有理想外观和超量量的搅打组合物。

公开(公告)号：WO2006102051A1

公开(公告)日：2006-09-28

申请号：PCT/US2006/009667

申请日：2006-03-16

Applicant: HERCULES INCORPORATED ,  CASH, Mary, Jean ,  ERAZO-MAJEWICZ, Paquita ,  GOOD, Richard, M.

Inventor： CASH, Mary, Jean ,  ERAZO-MAJEWICZ, Paquita ,  GOOD, Richard, M.

IPC: A23L1/0534

CPC classification number: A23L3/3463 ,  A23L3/02 ,  A23L3/16 ,  A23L3/3481 ,  A23L5/27 ,  A23L9/24 ,  A23L13/60 ,  A23L19/09 ,  A23L23/00 ,  A23L29/262

Abstract: A pasteurization or sterilization process reduces fouling of a food or beverage composition containing protein during the heat treatment. An antifouling agent is added to the food or beverage composition that is selected from hydroxypropylcellulose (HPC) with a hydroxypropyl molar substitution of greater than 3.0 and a weight average molecular weight (Mw) as measured by SEC of greater than 350,000 Dalton, methylhydroxypropylcellulose (MHPC) with a methoxyl content of greater than 17 % and a hydroxypropyl content of greater than 3 %, methylcellulose (MC) with a methoxyl content greater than 17 % and a viscosity in water at ambient temperatures and a concentration of 2 % of greater than 1,000 cps, or mixtures thereof, This food or beverage composition is then heated in a first heat exchanger at a temperature between 50 and 100° C for a time of from about 2 seconds to 30 minutes for pasteurization or it is further heated to sterilization temperatures before being packaged out or further processed. The improvements of this process is that the heat exchangers are fouled at least 10 % by weight less or run-time increased at least 10 % as compared to when heat-treating a similar food or beverage composition without the antifouling agent.

Abstract translation: 巴氏消毒或灭菌过程减少了在热处理期间含有蛋白质的食品或饮料组合物的结垢。 向食品或饮料组合物中加入防腐剂，其选自羟丙基摩尔取代度高于3.0，羟丙基纤维素取代度大于3.0000道尔顿，甲基羟丙基纤维素（MHPC）的重均分子量（Mw）为羟丙基纤维素 ），甲氧基含量大于17％，羟丙基含量大于3％，甲氧基含量大于17％的甲基纤维素（MC）和环境温度下的水中粘度和大于1,000的浓​​度2％ cps或其混合物。然后将该食品或饮料组合物在第一热交换器中在50至100℃的温度下加热约2秒至30分钟以进行巴氏灭菌，或者进一步加热至灭菌温度 被包装或进一步处理。 与没有防污剂的类似的食品或饮料组合物的热处理相比，该方法的改进是，与热处理相比，热交换器被污染至少10重量％以下或运行时间增加至少10％。